Cheese Salt

Cheese salt (Pure Dried Vacuum) is a non-iodised high purity salt produced by evaporating purified brine under vacuum and then drying the crystals for low moisture and uniformity of size. Key advantages over other salts are:

1. High purity – heavy metals and contaminants removed
2. Uniform crystal size – for precise dosing
3. Excellent solubility – dissolves quickly and easily

Salt is a crucial ingredient in cheesemaking, affecting flavour, texture, moisture and microbial growth plus acts as a preservative by encouraging the growth of desirable cultures while inhibiting spoilage organisms.

Ingredients:  Salt, anticaking agent (535)

Available in the following sizes: 400g and 700g

Storage: dry location